Freekeh, walnut, Swiss chard, mushrooms and tahini mascarpone

This is another way to cook freekeh, instead of simply boiling it (see Freekeh, cumin-roast artichoke, grilled corn and pomegranate); here it’s cooked more like a rice pilaf. You can serve this either in one large bowl as part of a meal or as a starter. It goes well with a grilled (broiled) lamb neck chop or alongside a baked mackerel or a grilled (broiled) chunk of salmon. Use colourful rainbow chard if you can find it, and you could also use a variety of